Mantequilla de pera al caramelo

Ingredientes

• 6 pounds ripe pears (,quartered and cores and stems discarded (no need to peel the pears))
• 1 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 cup apple juice

Preparación

1. 1

   Place all the ingredients in a slow cooker and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Use an immersion blender (or transfer to a countertop blender) and puree until smooth.

2. 2

   Leave the lid of the slow cooker open and continue to simmer on LOW for 6+ hour, or on HIGH for 4+ hours, or until the pear butter has thickened to the desired consistency.

3. 3

   Taste the pear butter and if you prefer it sweeter add some more brown sugar and let it simmer for another 30 minutes or so.

4. 4

   Optional: Pears tend to be a little gritty. For a smoother taste, process the pear butter in a food mill.

5. 5

   If you're not canning the pear butter, it will store in the fridge for about 2 weeks.

6. 6

   To can for long-term storage: Ladle the hot pear butter into sterilized jars and screw on the washed lids and rims. Process in a boiling water bath for 10 minutes. Remove and let sit undisturbed for 24 hours before moving the jars. Store in a dark, cool place for up to a year. For best flavor consume within 4-6 months.